Duganella Details: NCBI 75654, gram-negative or unknown [genus]

| Duganella| Duganella Hiraishi et al. 1997 emend. Kampfer et al. 2012

1. Infective endocarditis: Streptococcus gallolyticus subsp. gallolyticus is one of the leading causes of infective endocarditis, particularly in individuals with underlying heart conditions or predisposing factors such as damaged heart valves.

2. Colorectal cancer: There is evidence to suggest an association between Streptococcus gallolyticus subsp. gallolyticus infection and colorectal cancer. Individuals with colorectal cancer have been found to have higher rates of colonization with this bacterium compared to healthy individuals.

3. Bacteremia: Streptococcus gallolyticus subsp. gallolyticus can also cause bacteremia, which is the presence of bacteria in the bloodstream. Bacteremia caused by this bacterium is often associated with underlying gastrointestinal conditions, such as inflammatory bowel disease or colorectal cancer.

4. Gastrointestinal infections: In rare cases, Streptococcus gallolyticus subsp. gallolyticus may cause gastrointestinal infections, including diarrhea and abdominal pain, particularly in individuals with compromised immune systems.

Visuals of Interactions with other bacteria of the same rank

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Duganella

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.09			20	110	0	190	65	65	63.6	20	110	25 %ile	50 %ile
thorne	51.72			1	10	0	9	3.7	2	2.9	1	10	5.9 %ile	88.2 %ile
thryve	0.27			12	54	0	73	28	18	22.7	12	54	20 %ile	60 %ile

External Reference Ranges for Duganella

Duganella (NCBI 75654) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.461714600736741E-05	2.6145944502786733E-05	0	0

Statistic by Lab Source for Duganella

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSightRdp	3.226 %	0.002 %	%	1.0	31
bugspeak	100 %	0.011 %	%	1.0	1
Thorne	37.024 %	0 %	0.001 %	107.0	289
Thryve	0.194 %	0.003 %	0.002 %	3.0	1543

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Vitamins, Minerals and similar	ascorbic acid {Vitamin C}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Calcium {Calcium Supplements}	1 Studies recorded. The consensus is Increases📓, Click for details.
Vitamins, Minerals and similar	Magnesium Compounds {Magnesium supplements}	1 Studies recorded. The consensus is Increases📓, Click for details.

Food Groups Containing the Duganella bacteria

This is base on Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. See that paper for details on foods groups.

1. fruits_and_vegetables : 100% of Highest
2. fermented_tubers_and_roots : 0.4294002% of Highest
3. dairy : 0.0114425% of Highest

Foods Containing the Duganella bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Cheese with dietary fibers Weight: 0.1985 Malaysian fermented fish sauce Weight: 0.03163 Cider - Dry Weight: 0.01756 young radish kimchi Weight: 0.0173 Jarlsberg cheese Weight: 0.01542 Sausage, Cyprus: Limassol Weight: 0.01301 Dehulled maize dough fermented 12h, Ghana Weight: 0.01258 Paipa cheese Weight: 0.01232 Gruyere cheese Weight: 0.009753 Cheese with protective lactobacilli in milk Weight: 0.007656